Red, White, and Blue Stew

Copyright: Robin Robertson, Fresh from the Vegetarian Slow Cooker

1 tablespoon olive oil
1 large red onion, chopped
1 small red bell pepper, seeded and chopped
2 garlic cloves, minced
1 pound small blue potatoes, left unpeeled and halved or quartered, depending on size
1 1/2 cups (15.5 oz. can) dark red kidney beans, rinsed and drained if canned
1 1/2 cups (15.5 oz. can) cannellini or other white beans, drained and rinsed
3 cups vegetable stock
1/4 cup dry white wine
2 tablespoons tamari or other soy sauce
1 bay leaf
1 teaspoon dried thyme
Salt and freshly ground black pepper

1. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic; cover, and cook until just softened, about 5 minutes.

2. Transfer the cooked vegetables to a 4- to 6-quart slow cooker. Add the potatoes, beans, stock, wine, tamari, bay leaf, and thyme and season with salt and pepper. Cover and cook on Low for 6 to 8 hours

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